Chef Aaron Bludorn and his wife Victoria are the minds behind this buzzy dining room fitted with cushy, royal blue booths, handsome wood chairs, and a gleaming open kitchen. There is something for everyone on this broad menu that pulls inspiration from all corners, swinging from seafood towers to cioppino with branzino, blue crab, and shrimp. Order the side of Brussels sprouts, served in a cast iron pan and tossed with thinly sliced green apple, toasted walnuts, and diced bacon. Bludorn follows the seasons closely, and his servers follow their guests even closer. Dinner must close with a sizeable baked Alaska, made with a range of sorbets and ice creams like pistachio, raspberry, and gianduja all covered in meringue and lit on fire. It is as entertaining as it is satisfying.